Fridge Friend Recipes
Corn on the Cob for the Barbecue recipe
Sweetcorn cobs brushed with seasoned butter and chargrilled until lightly charred, a classic UK summer barbecue side.
20 min · Easy · British Jump to method
Ingredients
- 4 cobs corn on the cob
- 50 g butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1 tbsp chopped parsley
- 1 lemon
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 155 kcal |
| Protein | 3.1 g |
| Carbohydrates | 21.6 g |
| Fat | 6.6 g |
| Saturated fat | 4.1 g |
| Fibre | 2.7 g |
| Sugar | 4.4 g |
| Sodium | 600 mg |
Why this works
A simple barbecue side that is naturally fibre-containing and fairly moderate in calories, but the added butter and salt increase saturated fat and sodium.
Fibre from sweetcorn. Corn provides some dietary fibre, which can support digestive health and helps make the dish more filling.
Vitamin C and antioxidants. Lemon juice and smoked paprika contribute vitamin C and protective plant compounds, supporting immune function.
Sodium is relatively high. 1 tsp of salt across 4 servings means this dish is not low in sodium, so it may be less suitable for anyone watching salt intake.
Method
- Preheat the barbecue to a medium-high heat.
Aim for a steady medium-high heat rather than raging flames; if you can hold your hand above the grill for only 3 to 4 seconds, you are in the right zone.
- Remove the husks and silk from the corn cobs, then rinse and pat dry.
Strip away every strand of silk, especially around the top and base, as any fibres left behind will scorch and taste bitter. Drying the cobs thoroughly helps the butter cling instead of sliding off.
- Mix the butter, salt, black pepper and smoked paprika in a small bowl.
Soften the butter first if it is firm, then stir until the spices are evenly flecked through with no streaks of salt or paprika. A smooth paste is easier to spread and gives a more even coating.
- Brush the corn cobs all over with the flavoured butter.
Work the butter right into the kernels and not just the ends, turning each cob as you go so the seasonings reach the sides too. If the barbecue is very hot, keep some butter back and add it after cooking so it does not burn.
- Place the cobs on the barbecue and cook for 10 to 12 minutes, turning regularly until tender and lightly charred.
Lay the cobs across the grates so they do not roll, and turn them a quarter-turn every couple of minutes for even colouring. You want scattered dark char marks and a slight yielding when pierced with a knife, not a blackened shell.
- Remove from the barbecue, sprinkle with chopped parsley and serve with lemon wedges if you like.
Add the parsley while the corn is still hot so it clings and releases its aroma, then squeeze the lemon over at the table rather than too early. Fresh lemon juice sharpens the sweetness of the corn without watering down the buttery coating.
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